Preheat the oven to 350°F. Lightly grease the sides of an 8-inch round cake pan and line the base with a round of parchment paper.

Make the cake batter by mixing sugar and lemon zest in a large bowl, followed by dry ingredients.

Combine wet ingredients in another bowl and mix until smooth.

Gently fold wet into dry ingredients until just combined.

Spread batter into the pan and bake for 25-30 minutes until golden.

Cool for 20 minutes, then transfer to cooling rack.

Make the glaze by mixing powdered sugar, yogurt, and lemon juice until smooth. Pour over cooled cake.

Grate lemon zest over the glaze while wet and serve.